Walnut Crunch Pumpkin Pie
CATEGORIES
INGREDIENTS
  • 1 9-inch deep-dish pie shell, unbaked
  • 1 1/4 cups coarsely chopped walnuts
  • 3/4 cup packed brown sugar
  • 1 can (15 oz.) Pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted
DIRECTIONS
  1. PREHEAT oven to 425° F.
  2. COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
  3. BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  4. COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.